Method

Shortbread Cookie Dough: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until fluffy. Stir in flour just until combined. If necessary, knead gently to form smooth dough. Divide dough in half. Working one-half at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 10-inch (25 cm) long log; twist ends of plastic wrap to seal. Refrigerate until firm, about 1 hour.

Gingerbread Cookie Dough: Meanwhile, in large bowl, beat butter with sugar until fluffy; beat in egg yolk and molasses until combined. In separate bowl, whisk, together flour, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined. If necessary, knead gently to form smooth dough.
Assembly: Between 2 sheets of parchment paper, roll out gingerbread dough to 10-inch (25 cm) square; remove top sheet. Halve to form 2 rectangles; refrigerate for 15 minutes. Arrange 1 rectangle on parchment paper with 1 long edge facing you; place 1 log of the shortbread dough over top of rectangle, about 2 inches (5 cm) from edge closest to you. Using parchment paper, lift and roll gingerbread dough from edge closest to you over shortbread dough to meet opposite long edge; gently pinch seam to seal. Remove parchment paper.

Wrap in plastic wrap, twisting ends to seal. Repeat with remaining rectangle. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Bring to room temperature before continuing with recipe.)

Brown Butter Glaze: While cookies are cooling, in small saucepan, melt butter over medium heat; continue to cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Remove from heat; bring to room temperature. Whisk in icing sugar and salt until smooth.

To finish: Dip tops and sides of cookies in glaze, gently shaking to remove any excess. Place on parchment paper–lined baking sheets. Refrigerate until set, about 15 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 2 days.)
Tip from The Test Kitchen: Lightly flour your hands before rolling the shortbread dough into logs to prevent the dough from sticking.

Method

Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.

While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.

The Ultimate Beef Stew

This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.

Method

In large bowl, whisk together flour, salt and pepper; toss with beef to coat.

In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.

Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.

Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.

Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.

Method

In large skillet, melt half of the butter over medium heat; cook apples, stirring often, until tender, about 12 minutes. Remove from heat; stir in almonds, honey, lemon juice and salt. Scrape into bowl; refrigerate until lukewarm, about 20 minutes.

In small microwaveable bowl, microwave remaining butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and some of the remaining butter. Halve layers lengthwise; cut crosswise into thirds to make 6 squares.

Press 1 square into bottom and up side of each well of 6-count muffin pan, leaving overhang. Divide apple mixture among cups; fold overhang over top of filling. Brush tops of phyllo with remaining butter. Bake in 350°F oven until golden, 28 to 30 minutes. Let cool in pan for 5 minutes; transfer to serving plates. Dust with icing sugar.

Phyllo Crab and Avocado Cups

The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.